Most Wuyi producers would not release a tea before letting the fire fade for a few months. By now the tea is already mild enough to drink. The first a few infusions still bear a hint of "fire taste", but to a nice degree, for this season.
The later infusions are smooth yet strong. It's the strength of this tea that makes me understand the historical record of Wuyi tea - "Every family proudly speak of their tea aged for two years..."
The tea started with dark, chocolate color dry leaves, and ended with dark green color spent leaves with red edges.
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